Mix crust ingredients and pat onto cookie sheet. Bake at 375 for 15 minutes. Cool and crumble. Put 3/4 of crumbs into 9 x 13. Pat down. Thaw the frozen berries. Keep juice to make a Danish Dessert. Cool. Add raspberries. Set aside. Whip cream with 1 c. powdered sugar. Mix in cream cheese. Spread over crust. Carefully spread raspberry topping on top. Sprinkle remaining crumbs on top. Refrigerate.
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